Masala (Spicy) Rice Rooti

This is our one of our traditional method of making rice rooti...in our village in almost all the houses they prepare rice rooti's on top of fresh banana leaf...wow that taste (with banana fresh leaf aroma)is something mouth watering.even we can prepare dry banana leaf..but.now I don't have banana leaf with me to make such kind of rooti but we can still get the taste of rooti(90%) prepare by using foil sheet..

Here comes the recipe...

Ingredients:

Rice 1cup
Urad Dhal 3tsp
Cumin seed 2 tsp
Coriander seed 3tsp
sesame seed 2tsp
Red chilly flacks 2-3 tsp(or as per spice)
Salt to taste
finely chopped onion 1
finely chopped fresh coriander leaves 3-4 TBSP
finely chopped green chilly(optional) 1
cooking oil around 1/2 cup(use as required to prepare rooti on the foil sheet)
sliver foil sheet(to prepare rooti)

Preparation:
Soak the rice over night.
Dry roast the the cumin, sesame seed, urad lentil and coriander seeds for 2-3 mins and keep side.
Once it is cool add all the spice with red chilly flacks and soaked rice in a blender and blend it to make smooth paste(by adding water)and

pour this in to a thick bottom pan, add salt,finely chopped onion, coriander and green chilly, mix well.

Turn on the heat ,keep on stir the batter nicely until it becomes like sticky dough(it will absorb the water contents it may take around 10-15 mins in medium flame)then turn of the heat and let it become cool.

Once the dough is cool grease the foil sheet and also apply 1/2 tsp of oil to ur fingers.make a small orange size ball

and keep it on the foil sheet and make rooti by pressing gently in your fingers... spread in to a circle shape by around 1cm thick rooti(as like normal rooti size).

Heat the skillet and put this rooti along with the foil sheet on top of the tava ..after 2 mins slowly take of the foil sheet and turn on the the other side of the rooti...

cook both the side properly and transfer it to serving ptale..

It can be served with coconut oil or with coriander chutney..

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Beaten rice with multi flour rooti

Last week when I was searching something,,I found some of my old cook books...I was happy and just having a look on one of those book....and I found this recipe..which I felt something interesting and may be yummy to eat....so on the very next day I tired this rooti...for which they have mention as 'Beaten rice paratha'.....
But as this is not a paratha I thought of changing the name bit..and also they have mention to deep fry these rooti's..but I cooked in Tawa...

The final result was very good....so thought of sharing with all of you...hope all will enjoy..

Ingradents:
I used small cups(made 10 rooti's)
Beaten rice 2cup(use thin)
Semolina 1/4 cup
Self raising flour 1cup
Rice flour 1/4 cup
Coriander powder 2tsp
corn four 1/4 cup
salt as per taste
grated ginger 1TBSP
finely chopped green chilly 3-4(or as per ur taste)
Fresh finely chopped coriander 1/4 cup
water to make dough+ to dip the finger
Silver sheet (can use any shape..i used a square shape)

Preparation:
Soak the beaten rice in water for 5mins.mix all the flour in a bowl add chopped chilly,corionder grated ginger salt,coriander powder and soaked beaten rice...and prepare dough by adding water.like below

Now grease the sliver sheet and take a portion of dough(big lemon size approx) and dip your fingers in water and spread the dough in a circle shape as thin as possible.

Heat the tawa and put the rooti(along with the silver sheet) after 1-2 mins you will be able to take of the silver sheet.

Now cook both the side properly.till red spot comes.....

Now the rooti is ready to serve.......

server the hot rooti with chutney or fresh ghee,,,

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Garlic Butter Naan

Oh I am so happy today,,finely our system started working properly...Because of which I was not able to do anything in it...So I feel I am back to track now with Garlic butter Naan,,,I was thinking of preparing naan from many days,,,so yesterday My hubby was also at home..so thought of preparing this Naan,,,



Ingredients:
DOUGH:
All Purpose flour 3cup
Warm Milk 3/4 cup
Baking soda 1tsp
salt 1/2 tsp
Sugar 1tsp
unsalted melted Butter 1TBSP
Cooking oil 2tsp

For topping:
Garlic cloves 5-6
Fresh coriander finely chopped 3-4TBSP
Sesame or poppy seeds 4-5tsp

Extras:
Warm water 1/4 cup(use if the milk in not enough for making soft dough.I used it)
Unsalted melted butter 3tsp for roasting
Cooking oil 1tsp for kneading

Preparation:
I have prepared the dough in my bread machine...Which came out very nice and saved my time..It will take 1.30 hours to prepare dough including resting and raising...Just add all the ingredients (mentioned under heading Dough) and keep the function as dough setting, after one and half hour your dough is ready....
Take out the dough from the pan,grease your palm by cooking oil and knead for 2-3 min by adding oil(use oil under heading extras)and cover with plastic sheet.Keep aside again for another 1 hour(or at least 1/2 hour)...
Make paste of garlic(do not make very fine paste)also add finely chopped fresh coriander to it mix well and keep aside.


Now the soft smooth dough is ready to use.

I prepared the naan in normal Tava..you can also prepare in oven and griddle.
Now make 8-9 balls from the dough. Take a ball grease your palm as well as the ball by oil.

and give naan shape to the balls by using hands(you can also roll it on the rolling pin to save time). and spread the garlic paste on top of it(around 1/2tsp) and sprinkle 1/4tsp of sesame,press gently by hand.


heat Tava in medium flame,put the naan ,sprinkle 1/2tsp of melted butter both side


and cook properly..till the dark brown spot arises then transfer it to serving dish,,,

serve the with any kind of your fave side dish.....
If you don't like the toppings then prepare the plain butter naan by with adding any toppings....



I am serving The Naan with spicy Green moong and cauliflower side dish...


I am sending this recipe to TorView's
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Methi Pulka(Indian Bread with Fenugreek leaves)

When I was reading one of the blog, I saw pulka with some curry.So I decided to prepare Methi pulka,because I always use to prepare methi tepla and wanted to prepare something new.I tried a lot,but the layer was not coming on the pulka properly...Finally I used below method and I found some layers on my pulka...You also can tell me if you know any other method.



Ingredients:
Whole wheat Flour 3 cups
All purpose flour 1/2 cup
Fresh methi Leaves (Fenugreek )1 Small bunch(Finely chopped)
Coriander powder 1 tsp
Cumin 1/2 tsp
Sesame 2tsp
Turmeric powder 13/4 tsp
Garam Masala Powder 1tsp
Salt as per taste
Oil 1/2 cup(divide and use)
Water to prepare dough and cook methi.

How to Prepare
Heat 2-3 tsp of oil in a pan and add sesame and cumin after 30 seconds add turmeric saute then add methi leaves again saute for a min and then add 1cup water and let it cook for 2-3mins in medium flame then add coriander powder,garam masala powder and also add salt,saute for 2 mins more,then turn of the heat.



transfer this in to a mixing bowl by adding 1 cup of water stir properly.Now add wheat flour and knead to make soft dough.Keep this covered for 5-10 mins then make 5-6 big big balls of equal portion.


Take a ball dust it and roll it out like normal parata.Now apply 1tsp of oil around the surface of parata and sprinkle 1 1/2 tsp of all propose flour on the above that.
Now divide the parata in to equal parts(around 6-7 parts)


and roll the each parts like ribbon rolling.


Make 2 rolls in each parata.



Now roll this in the rolling pin gently by using dry flour(wheat flour). Heat the tava



and transfer it on a hot tawa ,apply oil both side and cook til the light brown spots appear on both side.



The yummy Methi Pulka is ready to eat.This can be served with lime pickle and curd.




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Cucumber & Rice Roti(Jagguri)

This is actually a traditional roti of our community which is rolled on top of the banana leaf.This gives you a different flavour. We call this roti as 'JAGGURI'.
My Granny always use to prepare this roti when ever we visit there. So this is one of my Granny's recipe......




Ingredients:(to make around 8-10 roti)
White cucumber 1 grated
Rice 2 cup
salt 1/2tsp
water




Preparation:
Soak the rice in water over night. Drains out the water from the rice and transfer to a blender.Skins of the cucumber and also remove the seeds and make small small pieces add in the blender. Blend them together and make smooth batter(cucumber itself is having more water so add water if needed),pour the batter in to a heavy bottom pan,add salt,stir and keep it on the gas stove.



Turn on the heat(medium flame),keep on stir the batter nicely until this become like dough(it will absorb the water contents and will be dry)then turn of the heat and let it become cool.


Now Apply oil(cooking oil or coconut oil)on your palm and knead it to make soft dough.Make equal portion of balls (lemon size)



and apply a bit of oil on both the side of the ball (to avoid sicking)and gently roll it on, make a small hole on the middle.



Now transfer this on hot tava(Which is used to make pan cake) put a drop of coconut oil on the hole and cook both the side properly(until light brown spot comes).



Serve hot roti with Green Chutney or curry.....




Note:
Use the while cucumber which is having more water content.
If the cucumber is tender then no need of removing the seeds.
Use the white rice or dosa rice,but not basumati rice.



I am sending this recipe to Akhila's

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